Grilled Little Gem Salad with Calabrian Chile Caesar
Time to complete
20 minutes
Serving size
6 to 8 as a side
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What You Need
Ingredients
Preparation
Get the grill nice and hot and make sure it's clean before adding your greens. The little gems should get a good char on the outside (for flavor!) without losing their crunch. Croutons are a great thing to double up and have on hand throughout the week. They can be stored at room temperature in a paper towel lined container for up to 3 days.
MAKE THE BREADCRUMBS
- In the 10” HexClad Hybrid Pan, melt butter and oil over medium heat. When butter foams, add bread and garlic. Season with salt and pepper. Cook, tossing occasionally, until coated in fat and croutons are crisp, about 5 minutes. Sprinkle with parmesan and cook, stirring, 1 minute more. Transfer to a cutting board and season again with salt. Set aside.
MAKE THE DRESSING
- In a small bowl, whisk together the garlic, mayonnaise, lemon juice, mustard, Calabrian chili paste, parmesan and oil. Season to taste.
GRILL THE LETTUCE
- Heat grill to medium-high. Toss lettuce with oil in a large bowl and season with salt and pepper. Grill lettuce, turning once, until outside of lettuce is lightly charred but inside is still crisp, 1 to 2 minutes per side; let cool.
ASSEMBLE THE SALAD
- Spread dressing on the bottom of a serving platter or plates and top with grilled lettuce. Sprinkle with breadcrumbs, more parmesan, and more Calabrian chili. Season to taste and serve.
